Braised Pork Jowl Tacos with Salsa Verde

What Ingredients Do You Need?

• 2.5 lbs Fresh (uncured) pork jowl, cut into large chunks
• 1/2 cup Orange juice
• 1/4 cup Lime juice
• 1 White onion, quartered
• 5 Garlic cloves, smashed
• 2 Bay leaves
• 1 tsp Cumin
• 1 tsp Dried oregano
• 1 tbsp Kosher salt
• 2 cups Water
• 12 small Corn tortillas
• 1 cup Salsa verde
• for garnish White onion, diced, and cilantro

How Do You Make Braised Pork Jowl Tacos with Salsa Verde?

1. 1

   Combine and season

   Place jowl chunks in a Dutch oven with orange juice, lime juice, onion, garlic, bay leaves, cumin, oregano, and salt.

2. 2

   Add water

   Pour in enough water to almost cover the meat, about 2 cups, and bring to a simmer over medium heat.

3. 3

   Braise slowly

   Reduce heat to low, cover partially, and simmer for 2-2.5 hours, until the meat is completely tender and easily pulled apart.

4. 4

   Reduce the liquid

   Uncover and increase heat to medium-high, letting the remaining liquid reduce and the jowl's own fat begin to crisp the edges of the meat, about 15-20 minutes.

5. 5

   Shred the meat

   Remove bay leaves and shred the jowl with two forks directly in the pot, tossing it in the reduced, fatty pan juices.

6. 6

   Warm the tortillas

   Warm the corn tortillas in a dry skillet or directly over a gas flame until soft and lightly charred.

7. 7

   Assemble tacos

   Fill each tortilla with shredded jowl, top with salsa verde, diced onion, and fresh cilantro.